Prep the pan and oven. Heat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper.

Mix dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, and 2–3 teaspoons pumpkin pie spice. If using, add 2 tablespoons brown-style sweetener for deeper flavor.

Blend wet ingredients. In another bowl, whisk 1 cup pumpkin puree, 3 large eggs, 1/3 cup avocado oil, 2 teaspoons vanilla extract, and 1/2–2/3 cup granular sweetener (adjust to taste). The mixture should be smooth and slightly thick.

Combine batter. Pour wet into dry and stir until just combined. The batter will be thick but spreadable. If adding nuts or sugar-free chocolate chips, fold in up to 1/2 cup now.

Make the cream cheese swirl. In a small bowl, beat 8 ounces softened cream cheese with 1/3 cup powdered sweetener and 1 teaspoon vanilla until creamy. If it’s too thick to dollop, add 1–2 teaspoons milk or cream to loosen slightly.

Layer and swirl. Spread half the pumpkin batter in the pan. Spoon the cream cheese mixture over it in an even layer. Top with the remaining batter and gently spread to cover. Use a butter knife to make a few figure-eight swirls. Don’t overmix; you want visible ribbons.

Bake. Bake 50–65 minutes, until the top is set, deep golden at the edges, and a toothpick inserted in the pumpkin portion comes out mostly clean (a little cream cheese on the tester is fine). If the top browns too fast, tent with foil during the last 15 minutes.

Cool completely. Let the loaf cool in the pan 20 minutes, then use the parchment to lift it onto a rack. Cool at least 1–2 hours before slicing. This helps the swirl set and the crumb firm up.

Slice and serve. Use a sharp, serrated knife and wipe between cuts for the cleanest slices. Enjoy plain or warmed with a pat of butter.